Grassfed Top Sirloin Steak

The steak you can put on the grill on a Tuesday without thinking twice.

Top sirloin is cut from the top portion of the sirloin primal, sitting between the loin and the round. That position is the whole appeal: leaner than a ribeye, more tender than a round steak, and priced under both. Versatile enough to grill whole, pan-sear, or slice thin into a stir-fry. You get one steak per package, averaging 0.8 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Beefy and Lean: Full flavor without the fat load of a ribeye.
• Moderately Tender: More give than a round steak, and a marinade takes it further.
• Versatile: Grill it, pan-sear it, or slice it thin for stir-fries and steak salads.
• Heritage Breed: Pineywoods cattle, naturally adapted and slow grown, one of only five American breeds in the Slow Food Ark of Taste.
• Regeneratively Raised: Rotational grazing and intensive pasture management across the whole herd.

How to Cook:

• Thaw and Temper: Overnight in the refrigerator, then 30 minutes on the counter.
• Marinate If You Want: Optional on this cut, but an hour in something acidic adds noticeable tenderness.
• Sear Hot: Grill or cast iron at high heat, 4 to 5 minutes a side.
• Pull at 130°F: Medium rare. Lean sirloin firms up fast past that point.
• Rest and Slice Thin: Eight minutes, then cut across the grain. Thin slices eat far more tender on this cut.

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